TRADITIONAL DUTCH SPLIT PEA SOUP (SNERT)
Steps:
- Gather the ingredients.
- In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top.
- Remove the pork chop, debone, and thinly slice the meat. Set aside.
- Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
- Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
- If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
- Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
Nutrition Facts : Calories 872 kcal, Carbohydrate 63 g, Cholesterol 155 mg, Fiber 17 g, Protein 55 g, SaturatedFat 15 g, Sodium 1633 mg, Sugar 10 g, Fat 45 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
DUTCH SPLIT PEA SOUP- ARUBAN STYLE
This is an all day labor of love. I once lived in Aruba which prides itself on having the best pea soup in the world. This is as close as I can come to my favorite pea soup. It takes a long time to cook, but it is so worth it. My husband, who is not a fan of your usual garden variety pea soups, just loves this!
Provided by Deb Lund
Categories Other Soups
Time 5h15m
Number Of Ingredients 10
Steps:
- 1. Add olive oil to large soup pot. Sautee onion, carrots, garlic and celery until celery tender about 5 minutes
- 2. Add water,bay leaf, Smoked butt and peas
- 3. Simmer covered for 3 hours. Stirring occasionally
- 4. Take out smoked butt and remove fatty areas, cut into pieces, or just pull apart and return to pot. Add Turkey Sausage and continue cooking uncovered for 1-2 hours. Continue stirring occasionally.
- 5. Serve with a crusty bread for a satisfying dinner.
DUTCH SPLIT PEA SOUP
Split pea soup is very popular in the Netherlands on cold winter or fall days - or even a chilly spring or summer day! Serve with toasted pumpernickel croutons.
Provided by Carolyn Haas
Categories Other Soups
Time 55m
Number Of Ingredients 10
Steps:
- 1. Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
- 2. Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.
DUTCH SPLIT PEA SOUP
Keep this on hand when you go out jogging or exorcising. Makes a great rib-sticking soup. I sometimes vary the meat ingredients- in the pic posted, I used little smokies and a ham hock, same amounts.
Provided by PalatablePastime
Categories Pork
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Wash and sort peas.
- Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
- Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
- Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
- Remove the onion and bay leaf.
- Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
- (I like to leave a little bit not pureed for texture).
- Add potatoes, ham, sausage.
- leek and celery.
- Simmer uncovered about 25-35 minutes, or until potatoes are tender.
- Taste for seasoning and garnish soup with chopped parsley before serving.
SNERT (SPLIT PEA SOUP)
The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.
Provided by carmel
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 7h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
- Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
- Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
- Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g
SNERT (DUTCH SPLIT PEA SOUP)
This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.
Provided by SandraS
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h26m
Yield 8
Number Of Ingredients 10
Steps:
- Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
- Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
- Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
- Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
- Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
- Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 74.6 g, Cholesterol 42.4 mg, Fat 9.7 g, Fiber 28.5 g, Protein 41.5 g, SaturatedFat 3 g, Sodium 864.9 mg, Sugar 12.4 g
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